Spicy Chicken with Couscous
Elevate your weeknight dinners with this irresistible Spicy Chicken with Couscous recipe—a perfect fusion of bold flavors and quick preparation. Tender, juicy chicken thighs are marinated in a vibrant blend of paprika, cumin, coriander, and cayenne for a fiery kick, then pan-seared to golden perfection. Paired with fluffy couscous infused with fresh lemon zest, parsley, and a hint of citrusy brightness, this dish delivers a harmonious balance of spice and zest. Ready in just 35 minutes, this easy-to-make recipe is ideal for busy nights yet impressive enough for entertaining. Garnish with chili flakes for added heat or a cooling dollop of yogurt to mellow the spice as you serve up a meal that’s both satisfying and packed with Mediterranean-inspired flair.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken broth
- 1 cup Water
- 1.5 cups Couscous
- 1 lemon Lemon (zested and juiced)
- 3 tablespoons Parsley (chopped)
- 0.5 teaspoon Chili flakes (optional, for garnish)
- 0.5 cup Yogurt (optional, for serving)
Instructions
Place the chicken thighs in a large bowl and add 2 tablespoons olive oil, minced garlic, paprika, ground cumin, ground coriander, cayenne pepper, 1 teaspoon salt, and black pepper.
Mix the chicken and spices until the chicken is evenly coated. Let it marinate for at least 10 minutes (or up to 2 hours in the refrigerator for deeper flavor).
In a medium saucepan, combine chicken broth and water. Bring to a boil over medium-high heat, then remove from heat. Stir in the couscous, cover, and let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork, then mix in lemon zest, lemon juice, parsley, and remaining 1/2 teaspoon salt. Set aside.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Once hot, add the marinated chicken thighs.
Cook the chicken for 4-6 minutes per side, or until fully cooked and slightly charred. An internal temperature of 165°F (74°C) indicates the chicken is done.
Transfer the cooked chicken to a plate and let it rest for 3-5 minutes to retain its juices.
To serve, divide the couscous among plates and top each with a chicken thigh. Sprinkle with additional parsley and chili flakes if desired.
Optionally, serve with a dollop of yogurt on the side to balance the spiciness.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 5045 mg | 219% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.3 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 355 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
